Rojak

Name: Rojak
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 1 small pineapple, cubed; 1 green mango, julienned; 1 jicama (bangkuang), julienned; 1 cucumber, sliced; 100g bean sprouts, blanched; 2 you tiao (fried dough sticks), sliced; 100g firm tofu puffs (tau pok), halved; Dressing: 3 tbsp hae ko (dark shrimp paste), 2 tbsp sugar, 2 tbsp lime juice, 1 tbsp chili paste, 2 tbsp water; 100g roasted peanuts, coarsely crushed; Torch ginger flower (bunga kantan), sliced (optional)

啰杂 (ROH-jak)

Mixed Fruit and Vegetable Salad

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 326 kcal

A riotous salad of tropical fruits, vegetables, and fried dough fritters tossed in a thick, dark, sticky-sweet shrimp paste dressing and topped with crushed roasted peanuts.

Nutrition & Info

Protein 10.0g

Carbs 40.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free

Allergen Warnings

⚠ peanuts ⚠ shellfish ⚠ gluten

Equipment Needed

large mixing bowl mortar and pestle

Presentation Guide

Vessel: shallow bowl

Garnishes: crushed peanuts, torch ginger flower

Accompaniments: extra dressing on the side

Ingredients

1 small pineapple, cubed
1 green mango, julienned
1 jicama (bangkuang), julienned
1 cucumber, sliced
100g bean sprouts, blanched
2 you tiao (fried dough sticks), sliced
100g firm tofu puffs (tau pok), halved
Dressing: 3 tbsp hae ko (dark shrimp paste), 2 tbsp sugar, 2 tbsp lime juice, 1 tbsp chili paste, 2 tbsp water
100g roasted peanuts, coarsely crushed
Torch ginger flower (bunga kantan), sliced (optional)

Instructions

1
Prepare all fruits and vegetables: cube pineapple, julienne mango and jicama, slice cucumber, blanch bean sprouts.
2
Slice you tiao into bite-size pieces. Halve tofu puffs.
3
Make dressing by mixing hae ko, sugar, lime juice, chili paste, and water until smooth and thick.
4
Combine all fruits, vegetables, you tiao, and tofu puffs in a large bowl.
5
Pour the dressing over and toss thoroughly until everything is coated in the dark, glossy sauce.
6
Top with crushed peanuts and sliced torch ginger flower. Serve immediately.

💡

Did You Know?

The word "rojak" has entered Singaporean slang to mean "a wild mixture" — reflecting Singapore's own multicultural identity.

Chef's Notes

Equipment Tips

large mixing bowl
mortar and pestle

Garnishing

crushed peanuts, torch ginger flower

Accompaniments

extra dressing on the side

The Story Behind Rojak

Rojak is the quintessential metaphor for Singapore itself — a mix of different elements that somehow creates something greater than the sum of its parts. The dish combines Malay, Chinese, and Indian influences in a single bowl. The dark shrimp paste dressing (hae ko) is the unifying element, coating tropical fruits, vegetables, and fried dough in its complex sweet-savoury-funky embrace.

🕐 Traditionally enjoyed snack or appetizer 📜 Origins: Malay-Chinese origin, centuries old

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